Chocolate Tres Leches Cake
Indulge in the decadence of a Chocolate Tres Leches Cake, a rich twist on the classic Latin American dessert. This show-stopping cake features a soft, chocolate-infused sponge that's soaked in a luscious trio of sweetened condensed milk, evaporated milk, and heavy cream, resulting in an ultra-moist and irresistibly flavorful treat. Topped with a cloud of freshly whipped cream and optional chocolate shavings for a touch of elegance, this dessert is perfect for celebrations or anytime you crave something truly indulgent. With straightforward preparation and a chilling period that enhances its flavor, this cake delivers maximum satisfaction with minimal effort. Ideal for serving a crowd, this Chocolate Tres Leches Cake is your new go-to recipe for delighting chocolate lovers with a distinctive and sumptuous finish.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.33 cup Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 5 Large eggs
- 1 cup Granulated sugar
- 0.33 cup Whole milk
- 1 teaspoon Vanilla extract
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy cream
- 1.5 cups Whipping cream
- 3 tablespoons Powdered sugar
- Chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 2 minutes until light and fluffy.
Gradually add the sugar to the eggs, continuing to beat on high speed until the mixture is thick and pale, about 3-4 minutes.
Reduce the mixer speed to low and add the milk and vanilla extract. Mix until just combined.
Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes. Then use a skewer or fork to poke holes all over the surface of the cake.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream to create the tres leches soaking mixture.
Slowly pour the milk mixture evenly over the cake, allowing it to seep into the holes. Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
Just before serving, make the whipped topping by beating the whipping cream and powdered sugar together on high speed until soft peaks form.
Spread the whipped topping evenly over the chilled cake. Garnish with chocolate shavings if desired.
Slice, serve, and enjoy this rich and moist Chocolate Tres Leches Cake!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
